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1
Preheat the oven to 350 degrees F.
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2
In a 10-inch springform pan, combine the Parmesan cheese, bread crumbs and melted butter together.
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3
Blend thoroughly and season the mixture with Essence.
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4
Firmly press the mixture into the bottom of the pan.
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5
In a saute pan, over medium heat, heat the olive oil.
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6
When the olive is hot, add the onions and peppers.
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7
Season the mixture with Essence.
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8
saute the vegetables for 2 minutes.
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9
Stir in the garlic and remove from the heat and cool completely.
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10
Using a food processor, fitted with a metal blade, add the cream cheese.
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11
Process the cheese until smooth.
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12
With the machine running, add the eggs, one at a time.
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13
Add the cream, salt and black pepper.
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14
Process the mixture until incorporated.
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15
Remove the mixture from the machine and turning into a mixing bowl.
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16
Fold the vegetable mixture, Gouda cheese, smoked salmon and parsley into the cheese mixture.
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17
reseason the mixture if needed.
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18
Pour the cheese mixture into the prepared pan.
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19
Place the pan on the middle rack in the oven and bake for 1 hour and 15 minutes or until the cheesecake is set in the center.
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20
Remove the cheesecake from the oven and cool completely before slicing.
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21
GARNISH: In a small mixing bowl, whisk the creme fraiche and lemon juice together.
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22
Season the mixture with salt and pepper.
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23
Fold in the chives.
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24
To assemble, place a small pool of the sauce in the center of each plate.
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25
Lay one piece of the cheesecake in the center of the sauce.
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26
Garish each plate with the red onions, capers, egg whites, egg yolks, caviar and parsley.
